{"id":338199,"date":"2024-10-19T23:39:38","date_gmt":"2024-10-19T23:39:38","guid":{"rendered":"https:\/\/pdfstandards.shop\/product\/uncategorized\/bs-en-iso-279712015\/"},"modified":"2024-10-25T22:45:38","modified_gmt":"2024-10-25T22:45:38","slug":"bs-en-iso-279712015","status":"publish","type":"product","link":"https:\/\/pdfstandards.shop\/product\/publishers\/bsi\/bs-en-iso-279712015\/","title":{"rendered":"BS EN ISO 27971:2015"},"content":{"rendered":"

PDF Catalog<\/h4>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
PDF Pages<\/th>\nPDF Title<\/th>\n<\/tr>\n
7<\/td>\nForeword <\/td>\n<\/tr>\n
8<\/td>\nIntroduction <\/td>\n<\/tr>\n
9<\/td>\n1\tScope
2\tNormative references
3\tPrinciple
4\tReagents <\/td>\n<\/tr>\n
10<\/td>\n5\tApparatus <\/td>\n<\/tr>\n
17<\/td>\n6\tSampling <\/td>\n<\/tr>\n
18<\/td>\n7\tPreparation of the wheat for laboratory milling.
7.1\tCleaning the laboratory sample
7.2\tTest portion
7.3\tWheat moisture content determination
7.4\tWheat preparation
7.4.1\tGeneral
7.4.2\tWheat with initial moisture content between 13\u00a0% and 15\u00a0% (one-stage moistening)
7.4.3\tWheat with a moisture content less than 13\u00a0% (two-stage moistening) <\/td>\n<\/tr>\n
19<\/td>\n7.4.4\tWheat with a moisture content greater than 15\u00a0% (preliminary drying followed by moistening, as described above)
8\tLaboratory milling
8.1\tGeneral
8.2\tMilling procedure
8.2.1\tBreaking
8.2.2\tReduction <\/td>\n<\/tr>\n
20<\/td>\n8.2.3\tFlour homogenization
8.2.4\tStorage of the flour
8.3\tExpression of milling results <\/td>\n<\/tr>\n
21<\/td>\n9\tPreparation and alveograph test
9.1\tPreliminary checks <\/td>\n<\/tr>\n
22<\/td>\n9.2\tPreliminary operations <\/td>\n<\/tr>\n
23<\/td>\n9.3\tKneading <\/td>\n<\/tr>\n
24<\/td>\n9.4\tPreparation of dough test pieces <\/td>\n<\/tr>\n
28<\/td>\n9.5\tAlveograph test
9.5.1\tInitial preparation <\/td>\n<\/tr>\n
29<\/td>\n9.5.2\tFirst operation: Adjusting the dough test piece <\/td>\n<\/tr>\n
30<\/td>\n9.5.3\tSecond operation: biaxial extension <\/td>\n<\/tr>\n
31<\/td>\n9.6\tExpression of alveograph test results
9.6.1\tGeneral
9.6.2\tMaximum pressure parameter, P
9.6.3\tMean abscissa at rupture, L <\/td>\n<\/tr>\n
32<\/td>\n9.6.4\tSwelling index, G
9.6.5\tElasticity index
9.6.6\tCurve configuration ratio, P\/L
9.6.7\tDeformation work, W
10\tPrecision
10.1\tInterlaboratory tests <\/td>\n<\/tr>\n
33<\/td>\n10.2\tRepeatability limits
10.2.1\tCommercial flour: limits established by the interlaboratory test
10.2.2\tFlour obtained from laboratory milling
10.3\tReproducibility limits
10.3.1\tCommercial flour: Limits established by the proficiency tests <\/td>\n<\/tr>\n
34<\/td>\n10.3.2\tFlour obtained from laboratory milling
10.4\tUncertainty
11\tTest report <\/td>\n<\/tr>\n
35<\/td>\nAnnex\u00a0A (informative) Characteristics of the Chopin-Dubois CD1 mill <\/td>\n<\/tr>\n
37<\/td>\nAnnex\u00a0B (normative) Quantity of water to be added to wheat for conditioning <\/td>\n<\/tr>\n
39<\/td>\nAnnex\u00a0C (informative) Sample milling sheet <\/td>\n<\/tr>\n
40<\/td>\nAnnex\u00a0D (informative) Conversion table from L to G <\/td>\n<\/tr>\n
42<\/td>\nAnnex\u00a0E (informative) Interlaboratory and proficiency test data for commercial flours <\/td>\n<\/tr>\n
52<\/td>\nAnnex\u00a0F (informative) Interlaboratory data for laboratory milled flour <\/td>\n<\/tr>\n
69<\/td>\nAnnex\u00a0G (informative) Routine maintenance instructions for the alveograph <\/td>\n<\/tr>\n
71<\/td>\nAnnex\u00a0H (informative) Assessment of proteolytic activity in wheat (T. aestivum L.) or flour <\/td>\n<\/tr>\n
73<\/td>\nBibliography <\/td>\n<\/tr>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Cereals and cereal products. Common wheat (Triticum aestivum L.). Determination of alveograph properties of dough at constant hydration from commercial or test flours and test milling methodology<\/b><\/p>\n\n\n\n\n
Published By<\/td>\nPublication Date<\/td>\nNumber of Pages<\/td>\n<\/tr>\n
BSI<\/b><\/a><\/td>\n2015<\/td>\n76<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"featured_media":338206,"template":"","meta":{"rank_math_lock_modified_date":false,"ep_exclude_from_search":false},"product_cat":[2641],"product_tag":[],"class_list":{"0":"post-338199","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-bsi","8":"first","9":"instock","10":"sold-individually","11":"shipping-taxable","12":"purchasable","13":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product\/338199","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media\/338206"}],"wp:attachment":[{"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/media?parent=338199"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_cat?post=338199"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/pdfstandards.shop\/wp-json\/wp\/v2\/product_tag?post=338199"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}